Smoked Kärntner Kasnudeln (quark pasta dumplings) with homemade XO beef Grammeln (greaves)

We changes this Carinthian pasta dumpling recipe a little bit. We started by smoking the quark for the filling and used 3 different kinds of sage. Also we made our own greaves with xo beef fat. And even though it is not traditional, the Carinthians we invited loved it!

https://youtu.be/O63de6sLM8c

Print

With ImageWithout Image

Smoked Kärntner Kasnudeln (quark pasta dumplings) with homemade XO beef Grammeln (greaves)

Yield: 3

Author: Traditional, but not

Ingredients

Smoked Quark & Sage Filling

• 1 kaiser roll (Semmel) or 100 dried bread cubes
• 500 g quark (Bröseltopfen = coarse quark)
• 10 g fresh sage
• 2 tsp salt
• 100 ml milk, if you use dried bread crumbs

Dough

• 300 g universal flour
• 150 ml warm water
• 1 egg
• 1 tsp salt
• oil

Beef tallow and greaves

• 150 g beef fat in chunks for rendering

Instructions

Smoked Quark & Sage Filling, Beef tallow and greaves

1. Start with by smoking the quark at around 65°C.
2. For beef tallow and greaves add fat to a baking dish and cover with aluminum foil. Render in a 200°C oven and strain liquid from fried fat. If they turn out to big you can chop them and fry them again just before severing to make them extra crispy.

Kasnudeln (pasta dumplings)

1. For the dough combine salt and flour and pour out on to work surface. Make a well and crack egg in the middle and mix it in with a fork.
2. Slowly add warm water and combine it with your hands. You can also use a kitchen machine to knead the dough.
3. Knead dough until smooth. Drizzle a little bit of oil on a piece of plastic wrap and wrap up dough ball, let rest at room temprature for at least 1 hour. Alternatively place dough in a Tupperware container coated in a little bit of oil to rest.
4. Fry half of the sage in beef tallow and set aside to cool on a paper towel. then chop into small pieced for the filling.
5. Cut kaiser roll into small cubes and place in a bowl.
6. Add smoked quark, fresh and fried sage and salt and combine with your hands. Then add milk, if it is still to dry.
7. Roll your filling mixtures into 50g balls and put them on a plate.
8. Roll out the dough into long pieces and place balls on it, with some space in-between them.
9. Fold the dough over the filling and seal. Try to not get any air pockets.
10. Cut around the filling and leave about 1 cm of the dough around it. You can try to “randl“ (braid) the collar to make it more pretty and seal better.
11. Bring a pot of salted water to a simmer and cook the Kasnudeln for 12 - 15 minutes.
12. Serve with melted beef tallow and beef greaves.
13. ENJOY!